Middle Eastern Lunch
Lunch is a long mezze and one main — kibbeh, fattoush, a plate of grilled meat off the kebab spit. Tarek Habib will trace the vertical spit from 1860 Istanbul to the corner shop in your neighborhood.
Featured middle eastern lunch recipes
- The mezze table, explained — Samira Aoun · Beirut, Lebanon · Samira: a system, not a course. Architecture, not appetizer.
- Shawarma, the home version — Tarek Habib · Istanbul, Turkey · Tarek: marinated lamb, layered on a stovetop kebab, sliced, pita.
- Kibbeh nayyeh, raw — Samira Aoun · Beirut, Lebanon · Samira: lamb, bulgur, mint, onion, raw. Fresh that morning, eaten at lunch.
- Tabbouleh, parsley-led — Iris · Beirut, Lebanon · Mostly parsley, a little tomato, a little bulgur, lemon, oil. Not the bulgur-led version.
- Fattoush, sumac and bread — Iris · Beirut, Lebanon · Romaine, tomato, cucumber, sumac, fried pita. Lemon-oil, generously.
- Mujadara, lentil-rice — Iris · Damascus, Syria · Lentils, rice, deeply caramelized onion. The fast-day lunch that became a classic.
- Lamb kebab, charcoal — Tarek Habib · Istanbul, Turkey · Tarek: ground lamb, onion, parsley, allspice — formed on skewers, hot fire.
- Mussakhan, sumac chicken — Fatima Saadeh · Ramallah, Palestine · Fatima: roast chicken on flatbread with sumac-onion, pine nut. The Palestinian dinner-or-lunch.
- Chelow with tahdig — Darius Ahmadi · Tehran, Iran · Darius: basmati, saffron, the golden crust at the bottom — the real point of the dish.
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